zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    broad bean and goats’ cheese bruschetta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    broad bean and goats’ cheese bruschetta

    Serves: 2

    Ingredients

    Preparation time: 15 minutes
    Cooking time: 5 minutes
    Total time: 20 minutes

    Method

    200g fresh podded broad beans (about 500g in the pod)
    40ml extra virgin olive oil, plus extra to drizzle
    ¼ x 25g pack mint, leaves finely sliced, plus extra to serve
    ¼ tsp chilli flakes
    1 lemon, juice of ½,  ½ in wedges
    2 slices sourdough bread
    125g pack soft goats’ cheese

    Your recipe note

    Edit your recipe note

    1. Cook the beans in salted boiling water for 1½ minutes. Drain and run under cold water. Peel off the outer skins, if liked. Transfer to a pestle and mortar, then roughly smash. Stir in the oil, mint, chilli and 2 tsp lemon juice; season.

    2. Toast or griddle the bread. Spread on the cheese, season, then spoon over the bean mixture. Serve straight away with lemon wedges, extra mint and a drizzle of olive oil.

    Comments

    Average user rating

    5 stars

    Glossary